模糊数学感官评价是一种基于模糊数学的综合评价方法。该文以鸡蛋、银条、猪肉作为主要原材料，采用单因素实验、模糊数学感官评价结合正交实验和响应面优化法得到了鸡蛋银条肉酱的最佳辅料配方，并对其进行理化指标、卫生指标、污染物指标测定。结果表明，鸡蛋银条肉酱的最佳辅料配方为：鸡蛋碎60 g，银条30 g，猪肉粒30 g，菜籽油30 g，黄豆酱25.80 g，青红椒20 g，生抽14.20 g，花生6 g，蚝油4.19 g，芝麻3.2 g，白糖2.57 g，花椒1.6 g，此时感官品质最好，口感层次丰富、脆嫩可口，口味咸辣适中，色泽诱人，酱体浓稠度适宜，具有营养丰富、口味独特、口感多样、附加值高等特点，Design-Expert 13软件得出感官评价得分为87.75，验证实验得分为88.14，与模型预测值相似，其各项理化指标、卫生指标、污染物指标均符合相关国家标准规定。该研究与国内目前以银条为主料制作酱料的相关研究相比，结果更精确、更清晰、更系统、更全面，可以为银条酱料开发及工业化生产提供新思路、新参考。

Fuzzy mathematics sensory evaluation is a comprehensive evaluation method based on fuzzy mathematics. In this study, egg, silver bar, and pork were used as the main raw materials, and the optimal ingredient formula of an egg-silver-bar-meat paste was obtained using single-factor experiments. Fuzzy mathematical sensory evaluation combined with orthogonal experiments and the response surface optimization method was used to determine the physicochemical index, health index, and pollutant index values. Based on the sensory quality, the optimal ingredients for the egg-silver-bar-meat paste were as follows: 60 g of crushed egg, 30 g of silver bar, 30 g of diced pork, 30 g of rapeseed oil, 25.8 g of soybean paste, 20 g each of green and red peppers, 14.20 g of light soy sauce, 6 g of peanuts, 4.19 g of oyster sauce, 3.2 g of sesame seeds, 2.57 g of sugar, 1.6 g of Sichuan pepper. The paste exhibited characteristics of high nutritional content, unique taste, and high value addition. The sensory evaluation score obtained using Design-Expert 13 software was 87.75, and that obtained in the verification experiment was 88.14, which was similar to the predicted value of the model. The physical and chemical indicators, health indicators, and pollutant indicators were found to be in accordance with the relevant national standards. Compared with previous domestic research focusing on using silver bars as the primary material for paste preparation, the results of this study were more accurate, articulate, systematic, and comprehensive. Consequently, they provide new insights and serve as a valuable reference for the development and commercialization of silver bar paste.

扬州市-扬州大学市校合作共建创新科技平台项目（YZ2020267）；中餐非遗技艺传承文化和旅游部重点实验室开放课题（WLB202201）；扬州大学高层次人才科研启动基金项目（137012607）